Chocolate Shortbread Cookies
A classic shortbread cookie recipe with melt in your mouth texture and a chocolate twist! These chocolate shortbread cookies are sure to please at any gathering, or just because!
Servings 24
Ingredients
- 1/2 cup butter room temperature
- 1/3 cup powered sugar I use this corn-free kind
- 1 cup einkorn flour
- 2 Tbsp raw cacao
Optional
- Vanilla extract
- Pinch of sea salt on top of each cookie
Instructions
- Preheat oven to 325°
- Cream together butter and sugar.
- Add flour and cacao, mix until well combined.
- If mix is too stiff, add vanilla or a teaspoon of cold water.
- Add dough to a plastic bag, cut the tip off of the bag (1/2" wide). Pipe onto baking sheet in desired shape. The dough will self level as it bakes.
- Pierce each cookie 2x with a fork. Sprinkle on sea salt, if desired.
- Bake for 15-18 minutes, or until the edges are golden brown.
Notes
If cookies are underdone in the middle once you remove them from the oven, cook for another 3-5 minutes and test again.
Store at room temperature for 3 weeks, or in the freezer for up to 6 months.
Store at room temperature for 3 weeks, or in the freezer for up to 6 months.